Curry Kabocha Squash Soup

Kabocha is a gnarly looking green winter squash that looks like a small pumpkin. It’s super unique because it tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer squash flavor. You can substitute Kabocha in most recipes that call for winter squash.

Kabocha squash does NOT get the attention it deserves It’s an excellent source of beta-carotene, which is great for immunity and healthy skin, hair, and eyes. Kabocha is also rich in iron, Vitamin C, and some B vitamins while providing fewer calories than other squash varietals.

Serves 4-6


1 tablespoon garam masala

1 teaspoon coriander

1 tablespoon curry powder

1 tablespoon fresh ginger minced 

1 tablespoon fresh garlic minced

2 cups onion diced 

4 cups kabocha squash diced 

1 quart vegetable broth 

1 small can organic coconut milk 

Maple syrup to taste


In a pan toast all spices together over medium heat until fragrant. Cool spices and reserve.

In a pot sweat onions, ginger, and garlic until onions are tender. Add vegetable broth, coconut milk, squash, the reserved spices and simmer until squash is very tender (30-45 mins).

Carefully transfer soup to a blender and blend until smooth (doing this in batches if necessary). Season with salt and pepper and a touch of maple syrup to taste.